Ingredients:

  • 2 (15 oz) cans Pinto Beans
  • 1/2 cup reserved bean liquid or vegetable broth
  • 2 tbsp lard or bacon grease
  • 1/2 white onion, finely minced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat 2 tbsp lard in a large skillet over medium heat until it shimmers and wisps of smoke appear. Add 1/2 finely minced white onion. Sauté for 5 minutes until translucent and soft.
  2. Stir in 3 cloves minced garlic, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until the kitchen smells intensely fragrant.
  3. Pour in the pinto beans and 1/4 cup of the reserved liquid.
  4. Use a potato masher to crush the beans until your desired level of smoothness is reached. Add the remaining 1/4 cup liquid if the mixture looks too stiff or dry.
  5. Season with 1/2 tsp sea salt and 1/4 tsp cracked black pepper. Simmer for 3-5 minutes until the mixture bubbles and thickens slightly.